Best 2 Chicken Burritos With Poblano Chiles And Corn Recipes

Embark on a culinary journey to savor the tantalizing flavors of our delectable chicken burritos, a harmonious blend of succulent chicken, roasted poblano chiles, and sweet corn, all wrapped in a warm and fluffy tortilla. This dish offers a symphony of textures and flavors, featuring tender chicken infused with a blend of aromatic spices, smoky roasted poblanos, and the natural sweetness of corn. Accompanied by a variety of salsas, each with its distinct character, ranging from mild and tangy to fiery and bold, these burritos promise an unforgettable taste experience. Furthermore, we present a delightful selection of additional recipes to complement your culinary adventure, including a flavorful cilantro-lime rice, a creamy avocado salsa, and a refreshing cucumber-tomato salsa. Prepare to tantalize your taste buds and indulge in a vibrant and satisfying meal that celebrates the richness of Mexican cuisine.

Let's cook with our recipes!

POBLANO AND CORN QUESO FUNDIDO (FONDUE)

Poblano and Corn Queso Fundido (Fondue) image

Provided by Marcela Valladolid

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 cups chicken stock
1 tablespoon butter
1/2 onion, thinly sliced
Kosher salt
1/4 cup all-purpose flour
4 cups shredded Monterey Jack cheese
1 cup corn
6 poblano chiles, charred, stemmed, seeded and cut into strips (see Cook's Note)
Corn tortillas, for serving
Fresh cilantro leaves, for garnish

Steps:

In a medium pot, heat up the chicken stock until boiling.
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos.
Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy!

BLACK BEAN CHICKEN BURRITOS

Black Bean Chicken Burritos image

I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound ground chicken
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
1 tablespoon canola oil
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup fresh or frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 678mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

Tips:

Poblano chiles are mild in heat, but they can vary in spiciness. If you're not sure how spicy your poblanos are, start by using less and add more to taste.
To roast the poblanos, you can either use a gas stovetop or a broiler. If using a gas stovetop, place the poblanos directly over the flame and turn them regularly until the skin is blackened and blistered. If using a broiler, place the poblanos on a baking sheet and broil them for 10-12 minutes, or until the skin is blackened and blistered.
Once the poblanos are roasted, place them in a paper bag or covered bowl and let them steam for 10 minutes. This will help to loosen the skin and make it easier to peel.
To make the corn salsa, simply combine all of the ingredients in a bowl and stir to combine.
To make the chicken filling, cook the chicken in a skillet over medium heat until cooked through. Then, add the poblanos, corn salsa, and spices and cook for an additional 5 minutes.
To assemble the burritos, place a tortilla on a plate and spread some of the chicken filling down the center. Top with your favorite toppings, such as cheese, sour cream, guacamole, or salsa.

Conclusion:

These chicken burritos with poblano chiles and corn are a delicious and easy meal that can be enjoyed by people of all ages. The poblanos add a mild heat to the dish, while the corn salsa provides a refreshing sweetness. The chicken filling is flavorful and juicy, and the burritos are easy to assemble. Whether you're looking for a quick weeknight meal or a fun party appetizer, these chicken burritos are sure to be a hit.